Chicken Enchilada stuffed Acorn Squash
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 2 Acorn squash, washed, halved and seeded
  • 3 tablespoons olive oil
  • 2 tablespoons brown sugar
  • ¼ teaspoon kosher salt
  • 10 grinds pepper
  • ⅛ teaspoon cayenne pepper (or more if you like it spicy!)
  • ⅛ teaspoon ground cumin
  • 2-2½ cups shredded rotisserie chicken
  • ¼ onion, diced
  • ½ can mild or hot diced green chiles (or 1 poblano pepper, diced)
  • 3 garlic cloves, grated or minced
  • 1 teaspoon ground cumin
  • 1 15 ounce can of your favorite enchilada sauce
  • 2 tablespoons cilantro, chopped
  • 1 cup shredded cheddar cheese
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Cutting the acorn squash can be a real bear...insert a big knife into one of the ridges or "ribs" near the stem, pulling it slowly down the side of the squash until you get to the bottom. Turn the squash around so your knife is at the top and continue cutting down the other side until you get back to the stem. Good luck trying to cut the stem in half, so at this point you can just try and pull the halves apart.
  3. Combine the olive oil, brown sugar, salt, pepper, cayenne and cumin. Spoon into each squash half and using a spatula, make sure that all of the exposed flesh is nicely coated.
  4. Bake the squash on a baking sheet cut side up for about 40 minutes until fork tender. Remove from oven and let cool slightly. Swirl the juices around the flesh and discard any extra liquid.
  5. In a medium pan over medium heat, saute onions and garlic until softened. Add the green chiles, cumin and enchilada sauce. Salt to taste.
  6. Add the chicken and simmer for 5 minutes. Stir in chopped cilantro and heap into each acorn squash half. Top with cheese and bake until cheese is nicely melted. Serve over a bed of Mexican Rice with extra enchilada sauce if desired.
Recipe by Cookin' It Real at https://www.cookinitreal.com/2017/10/19/chicken-enchilada-stuffed-acorn-squash/